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Instant Pot Poblano Peppers Potato Soup

  • Author: Emily Sunwell-Vidaurri
  • Prep Time: 25
  • Cook Time: 14
  • Total Time: 39
  • Yield: 4-6 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican


Papas y rajas (potatoes and peppers) is a popular Mexican flavour combo. This Instant Pot potato soup takes these two delicious flavours to the next level. This is a guest recipe from the Amazing Mexican Favorites with Your Instant Pot by Emily Sunwell-Vidaurri and Rudy Vidaurri.



3 poblano peppers
3 tbsp (42 g) butter, ghee or avocado oil
1 leek, white and pale green parts only, sliced
5 fresh garlic cloves, crushed
1 tsp sea salt
½ tsp dried dill
½ tsp smoked paprika
¼ tsp cumin powder
¼ tsp  black pepper
3 russet potatoes, peeled and chopped
4 cups (1 L) chicken broth or vegetable stock
1 cup (230 g) sour cream or 1 cup (240 ml) heavy cream
½ cup (55 g) shredded sharp cheddar cheese
½ lb (225 g) pan-fried Spanish-style chorizo, sliced into small pieces

Optional Toppings: sour cream, freshly chopped cilantro/spring onions


  • Preheat the oven to broil with a rack in the highest position.
  • Place the poblano peppers on a baking sheet and broil until they start to blacken, about 3 minutes. Remove from the oven and when cool enough to handle, carefully peel the blackened skin off. Remove the stems and discard. Coarsely chop the peppers, then set them aside.
  • Add the healthy fat of your choice to the Instant Pot and press “Sauté.” When the fat has melted, add the leek, sautéing for 3 minutes, stirring occasionally, then add the garlic, salt, dill, paprika, cumin and black pepper and continue to sauté for 2 minutes, stirring occasionally. Press the “Keep Warm/Cancel” button. Add the potatoes, roasted peppers and broth.
  • Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 9 minutes.
  • When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam-release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
  • In batches, ladle the soup into a blender, taking care to fill only about half of the blender (hot liquids will expand, so please use caution). Blend on a low setting just until puréed and combined. Add the puréed soup back to the Instant Pot and press “Sauté,” bring to a boil and give it a few stirs. Add the sour cream and cheese and stir until fully combined. Turn off the Instant Pot by pressing “Keep Warm/Cancel.”
  • Serve immediately garnished with browned chorizo and the toppings of your choice.


For a vegetarian version, omit the chorizo and use vegetable stock instead of the chicken broth.

Spice level: medium


  • Serving Size: 2 cups
  • Calories: 610
  • Sugar: 7.1 g
  • Sodium: 1434.1 mg
  • Fat: 37.8 g
  • Saturated Fat: 18 g
  • Carbohydrates: 42.7 g
  • Fiber: 3.9 g
  • Protein: 26.2 g
  • Cholesterol: 93 mg

Keywords: Poblano Peppers, Potatoes, Mexican